Coffee and Walnut Cake

A delightful cake that combines the rich aroma of coffee and the crunch of walnuts, perfect for any occasion.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 8 servings

Course: Cake, Dessert

Cuisine: British

Calories: 350

For the cake

225 g self-raising flour
225 g unsalted butter, softened Room temperature
225 g granulated sugar
4 large eggs Room temperature
2 tablespoons instant coffee granules Plus 2 tablespoons hot water for dissolving
85 g walnuts, chopped Toast for extra flavor if desired

For the frosting

Preparation

Preheat your oven to 180°C (350°F). Grease and flour two 8-inch round cake pans.
Dissolve the coffee granules in 2 tablespoons of hot water and let it cool.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the dissolved coffee.
Gradually add the flour and mix until combined.
Fold in the chopped walnuts.
Divide the batter evenly between the prepared pans and smooth the top.

Baking

Bake for 25-30 minutes or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Frosting

For the frosting, beat the softened butter until creamy, then gradually add powdered sugar.
Mix in the dissolved coffee and enough milk to achieve desired consistency.

Assembly

Once the cakes are cool, spread frosting between the layers and on top and sides of the cake.
Decorate with extra walnuts if desired.
Serve and enjoy your coffee and walnut cake!

Store in the fridge for 4-5 days or freeze for up to 3 months. Cover to prevent drying out.